AuthorSuzanneCategorySide dishesDifficultyBeginnerIngredients
1 cup shelled edamame (cooked and cooled)
¼ cup plain Greek yoghurt
2 tbsp tahini (sesame seed paste)
12 garlic cloves, minced
23 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
¼ cup fresh coriander (cilantro), chopped
¼ tsp ground cumin
¼ tsp ground coriander
salt and pepper to taste
Fresh parsley or additional coriander to garnish
Instructions
1
In a food processor, combine the cooked and cooled edamame, Greek yogurt, tahini, minced garlic, fresh lemon juice, and chopped fresh coriander.
2
Blend the mixture until smooth and creamy.
3
While the processor is running, drizzle in the extra-virgin olive oil to incorporate it into the dip.
4
Add the ground cumin, ground coriander, salt, and pepper to taste, and blend again until well combined.
5
Taste and adjust seasonings as needed.
6
Transfer the dip to a serving bowl and garnish with fresh parsley or additional chopped coriander
7
Serve with vegetable sticks, whole-grain crackers, or pita bread for a delicious and nutritious snack.
Ingredients
Ingredients
1 cup shelled edamame (cooked and cooled)
¼ cup plain Greek yoghurt
2 tbsp tahini (sesame seed paste)
12 garlic cloves, minced
23 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
¼ cup fresh coriander (cilantro), chopped
¼ tsp ground cumin
¼ tsp ground coriander
salt and pepper to taste
Fresh parsley or additional coriander to garnish
